How to make
450 gPC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
3Cloves garlic, minced
4 tsp (20 mL)Ground cumin
2 tsp (10 mL)Each chili powder and ground coriander
5 tsp (25 mL)PC 100% Pure First-Pressed Canola Oil
1Small red onion, thinly sliced
1Sweet yellow pepper, thinly sliced
1Sweet red pepper, thinly sliceds
1 cup (250 mL)PC Blue Menu Black Beans, rinsed and drained
1 cup (250 mL)PC Medium Salsa
1/4 cup (50 mL)Chopped green onions
2 tbsp (25 mL)Chopped fresh cilantro
8PC Blue Menu 100% Whole Grain Whole Wheat Tortillas
How to make
- Step 1
Combine chicken, half of the garlic, 2 tsp cumin and 1 tsp each chili powder and coriander in large bowl; toss to coat. Let stand at room temperature 10 minutes.
- Step 2
Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add chicken mixture; cook, stirring often, until chicken is no longer pink inside, about 5 minutes. Transfer to plate. Wipe out skillet.
- Step 3
Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add red onion, yellow pepper, red pepper and remaining 2 tsp cumin and 1 tsp each chili powder and coriander; stir-fry until fragrant, 1 to 2 minutes. Add remaining garlic; stir-fry 1 minute. Add 1/4 cup water; stir-fry until peppers are tender-crisp, 2 to 3 minutes. Stir in beans; cook until heated through.
- Step 4
Return chicken mixture to skillet. Stir in salsa; bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Stir in green onions and cilantro. Divide chicken mixture among tortillas; fold to secure.